Texas Cowboy Beef Stew (Printable Version)
Savory Texas stew featuring smoked sausage, beef, potatoes, beans, and vibrant spices in a rich broth.
# What You'll Need:
→ Meat
01 -
12 ounces smoked beef sausage, sliced 1/4 inch thick
02 -
1 pound lean ground beef
→ Vegetables
03 -
1 1/2 cups diced yellow onion
04 -
1 tablespoon minced garlic
05 -
3 cups diced russet potato, 1-inch pieces
06 -
1 1/2 cups frozen sweet yellow corn
07 -
1 1/2 cups frozen peas and carrots blend
→ Canned and Packaged Goods
08 -
31 ounces pinto beans with liquid
09 -
14.5 ounces stewed tomatoes
10 -
10 ounces original Rotel diced tomatoes and green chilies
11 -
2 cups beef broth
→ Spices
12 -
2 tablespoons chili powder
13 -
1 teaspoon ground cumin
14 -
1 teaspoon smoked paprika
15 -
1 teaspoon salt
16 -
1/2 teaspoon ground black pepper
# Step-by-Step Guide:
01 -
Heat a 7-8 quart stock pot over medium-high heat. Add the smoked beef sausage slices and cook for 5 to 6 minutes until edges crisp and fat renders. Remove sausage to a paper towel-lined plate to drain excess fat; set aside.
02 -
In the same pot, add lean ground beef, diced onion, and minced garlic. Cook and brown for 5 to 6 minutes until beef is no longer pink and onions become translucent. Drain any excess fat from the pot.
03 -
Return cooked smoked sausage to the pot. Add diced russet potatoes, beef broth, frozen corn, frozen peas and carrots blend, pinto beans with liquid, stewed tomatoes, diced tomatoes with chilies, chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir thoroughly to combine.
04 -
Bring mixture to a boil. Cover pot and reduce heat to low. Simmer gently for 60 minutes or until potatoes are tender when pierced with a fork.
# Additional Notes:
01 -
Drain and discard excess fat after browning meat to reduce greasiness without sacrificing flavor.